Canning is making a comeback and is a good way to enjoy produce year-round. However, canning needs to be done properly using a USDA tested recipe to ensure a safe product. Iowa State University Extension and Outreach offers a program for those interested in learning more about safely preserving food, Preserve the Taste of Summer. This program includes both online lessons and hands-on workshops providing the most current USDA-approved food preservation recommendations. For more information, please visit: http://www.extension.iastate.edu/humansciences/preserve-taste-summer

Canning basics:

A. There are only two safe methods to can foods:

• 1. Hot water bath/boiling water bath canning

• 2. Pressure canning

• Other canning methods, including oven canning, open kettle canning, and sealing jars with paraffin are not acceptable methods.

B. The type of canner you use depends on the acidity (pH) of the food:

• Hot water bath/boiling water bath canners are to be used with high-acid foods (pH <4.6)